Bucatini Cacio e Pepe

How to Prepare

1. Bring a large pot of salted water to a boil.
2. Add 5 pounds of bucatini pasta and cook until al dente, about 10-12 minutes.
3. Reserve 4 cups of pasta water, then drain the pasta using a colander.
4. In a large skillet, toast 4 tablespoons of coarsely ground black pepper over medium heat for 1-2 minutes until fragrant.
5. Add 2 cups of reserved pasta water to the skillet and bring to a simmer.
6. Add the cooked bucatini to the skillet, tossing to coat with the peppery water.
7. Remove the skillet from heat and gradually stir in 5 cups of finely grated Pecorino Romano cheese, adding more reserved pasta water as needed to create a creamy sauce.
8. Taste and adjust seasoning if necessary, then serve immediately.